Making Rum-Spiked Horchata is easy, simply follow the steps below and you should be able to give your taste buds a mouth-licking gift.
Serving Size: 8 Persons
(1 cup) uncooked long grain rice
(2 quarts) warm water
(1/2) teaspoon ground cinnamon
(1/4) cups milk
(14 ounce) can sweetened condensed milk
(1 teaspoon) vanilla extract
(1/4 cup) rum, or to taste (optional)
(16 cubes) ice
Mix the rice and warm water together in a bowl, and let stand for 1/2 hour.
While Reserving the water, drain, and place the rice in the bowl of a food processor.
Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.
Strain the rice through a fine sieve into a bowl or pitcher.
Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended.
Refrigerate at least 2 hours until well chilled.
To serve, divide the ice cubes between four glasses, and pour the chilled Horchata over the ice.